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Categories:
unsalted butter Dutch sugar eggs egg yolk flour salt baking powder buttermilk vanilla semisweet chocolate heavy cream corn syrup
Viewed: 52 - Published at: 10 years agoIngredients
- 1 cup unsalted butter, room temperature, plus more for pan
- 12 cup Dutch-processed cocoa powder, plus more for pan
- 3 cups sugar
- 5 eggs, yolk
- 1 egg yolk
- 2 34 cups all-purpose flour
- 34 teaspoon table salt
- 12 teaspoon baking powder
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 ounces chopped semisweet chocolate
- 34 cup heavy cream
- 1 tablespoon corn syrup
Method
- Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
- In a large bowl of a stand mixer, add the butter and the sugar.
- Using the paddle attachment, cream together until light and fluffy and the volume has increased.
- Add the eggs and egg yolk, 1 at a time, beating after each addition.
- In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
- Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour.
- Stir in the vanilla and pour the batter into the prepared Bundt pan.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean.
- Let cool on a wire rack before turning out onto a serving plate and slicing.
- Glaze:.
- Add the chocolate to a medium-sized bowl.
- In a small saucepan over low heat, add the cream and bring to a low simmer.
- Pour the cream over the chocolate and add the corn syrup.
- Once the chocolate melts, whisk together to combine.
- Drizzle over the cake and serve.
